Preparation method of plant extract for providing satiety

Abstract

The invention provides a preparation method of a plant extract for providing satiety. The preparation method comprises the following steps: (1) mixing powdery verbena citriodora, gymnema latifolium or roselle with an extraction solvent A, and soaking; (2) performing reflux extraction on the mixed solution soaked in the step (1) at 40-80 DEG C; (3) carrying out solid-liquid separation, collecting reflux, and carrying out low-pressure concentration; and (4) adsorbing the concentrated solution through D101 macroporous adsorption resin, eluting with water for the first time, discarding the eluent, eluting with an ethanol water solution with the ethanol volume fraction of 40-60% for the second time, collecting the eluent, and concentrating and drying to obtain the gymnema latifolium extract or the roselle extract. The plant extract prepared by the preparation method of the satiety plant extract provided by the invention can help to reduce appetite intake by influencing the level of appetite regulating peptides secreted by in-vivo adipose tissues or digestive tracts, promote bioactive components with the idea of health and weight loss, and can significantly reduce the level of total cholesterol and LDL cholesterol.

Description

Technical Field

[0001] The invention relates to the field of plant extracts, and in particular to a method for preparing a plant extract capable of providing satiety. Background Art

[0002] Obesity has been proven by the World Health Organization to be a global epidemic caused by metabolic imbalance, which causes increased adipose tissue mass, endothelial dysfunction, dyslipidemia, hypertension, atherosclerosis and insulin resistance. However, current weight loss methods such as surgery, drug therapy and dietary supplements not only fail to effectively promote weight loss, but also interfere with the normal metabolic homeostasis of the body, violating the principles of healthy weight loss. Summary of the invention

[0003] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a plant extract and a method for preparing a plant extract that can provide a feeling of fullness.

[0004] To achieve the above object, the technical solution adopted by the present invention is: a method for preparing a plant extract that provides a feeling of satiety, the preparation method comprising the following steps:

[0005] (1) mixing powdered lemon verbena, gymnema sylvestre or roselle with extraction solvent A and soaking for 18 to 30 hours;

[0006] (2) extracting the mixed solution obtained after soaking in step (1) by refluxing at 40 to 80° C. for 1.5 to 3 hours;

[0007] (3) solid-liquid separation and collection of reflux liquid, low pressure concentration at 0.8-0.9 MPa and 60-75°C;

[0008] (4) After the concentrate is adsorbed by D101 macroporous adsorption resin, it is eluted with water for the first time and the eluate is discarded, and it is eluted for the second time with an ethanol aqueous solution with an ethanol volume fraction of 40% to 60%, and the eluate is collected, concentrated and dried to obtain the Gymnema sylvestre extract or the Roselle extract.

[0009] The plant extract obtained by the preparation method of the plant extract providing satiety can help reduce appetite intake by affecting the level of appetite regulating peptides secreted by adipose tissue or digestive tract in the body, and promote the concept of healthy weight loss. The bioactive ingredients can significantly reduce total cholesterol and LDL cholesterol levels, while increasing HDL cholesterol levels, reducing food intake, lowering blood sugar levels, and reducing the expression of leptin hormone, thereby reversing the overexpression of leptin and possibly eliminating resistance to leptin; can reduce triglyceride accumulation in 3T3-L1 adipocytes and activate cytoplasmic AMPK; can reduce appetite or increase satiety by affecting the level of peptides secreted by the digestive tract and adipose tissue.

[0010] Preferably, in step (1), the extraction solvent A is an ethanol aqueous solution, and the volume fraction of ethanol in the ethanol aqueous solution is 70% to 98%.

[0011] Preferably, in step (2), the concentration is carried out by evaporation concentration at 60-75° C. under 0.8-0.9 MPa, the solid content of the concentrate is 15%-30%, and the ethanol is collected and recycled.

[0012] Preferably, in step (4), the ratio of the concentrate to the D101 macroporous adsorption resin is 1.2 to 1.8 column volumes of the D101 macroporous adsorption resin column, the amount of the first elution with water is 6 to 8 column volumes, and the amount of the second elution with an ethanol aqueous solution with an ethanol volume fraction of 40% to 60% is 4 to 8 column volumes.

[0013] Preferably, in step (4), the concentration and drying method is to evaporate and concentrate to a thick paste at 0.8-0.9 MPa at 55-65°C, and the thick paste is then dried at 0.8-0.9 MPa at 68-75°C to a water content of less than 5%.

[0014] The present invention also provides a method for preparing a plant extract that provides a feeling of satiety, the preparation method comprising the following steps:

[0015] (a) mixing powdered lemon verbena with cellulase and water and performing enzymolysis at 50-60° C.;

[0016] (b) after enzymatic hydrolysis, ultrasonic extraction for 35 to 60 minutes, solid-liquid separation, and collection of the filtrate;

[0017] (c) After the filtrate is concentrated, 1.2 to 1.8 column volumes of the concentrate are adsorbed on a D101 macroporous adsorption resin column, eluted with water for the first time and the eluate is discarded, eluted for the second time with an ethanol aqueous solution having an ethanol volume fraction of 40% to 60%, the eluate is collected, concentrated and dried to obtain a lemon verbena extract.

[0018] The plant extract obtained by the preparation method of the plant extract providing satiety can help reduce appetite intake by affecting the level of appetite regulating peptides secreted by adipose tissue or digestive tract in the body, and promote the concept of healthy weight loss. The bioactive ingredients can significantly reduce total cholesterol and LDL cholesterol levels, while increasing HDL cholesterol levels, reducing food intake, lowering blood sugar levels, and reducing the expression of leptin hormone, thereby reversing the overexpression of leptin and possibly eliminating resistance to leptin; can reduce triglyceride accumulation in 3T3-L1 adipocytes and activate cytoplasmic AMPK; can reduce appetite or increase satiety by affecting the level of peptides secreted by the digestive tract and adipose tissue.

[0019] Preferably, in step (a), the dosage of cellulase is 0.2-0.3 g / L water, the solid-liquid ratio is 250-300 g / L water, and the enzymolysis time is 70-120 minutes.

[0020] Preferably, in step (b), the frequency of ultrasonic extraction is 35 to 45 kHz, and after solid-liquid separation in step (b), the solid residue is repeatedly subjected to ultrasonic extraction, and the filtrate is combined.

[0021] Preferably, in step (c), the amount of water used for the first elution is 3 to 5 column volumes, and the amount of ethanol aqueous solution with an ethanol volume fraction of 40% to 60% is 4 to 8 column volumes for the second elution.

[0022] Preferably, in step (c), the concentration and drying method is to evaporate and concentrate to a thick paste at 0.8-0.9 MPa at 55-65°C, and the thick paste is then dried at 0.8-0.9 MPa at 68-75°C to a water content of less than 5%.

[0023] The beneficial effects of the present invention are as follows: the present invention provides a method for preparing a plant extract that provides a sense of satiety. The plant extract prepared by the method for preparing a plant extract that provides a sense of satiety can help reduce appetite intake by affecting the level of appetite-regulating peptides secreted by adipose tissue or the digestive tract in the body, and is a biologically active ingredient that promotes the concept of healthy weight loss. The plant extract can significantly reduce total cholesterol and LDL cholesterol levels, while increasing HDL cholesterol levels, reducing food intake, lowering blood sugar levels, and reducing the expression of leptin hormone, thereby reversing the overexpression of leptin and possibly eliminating resistance to leptin; can reduce triglyceride accumulation in 3T3-L1 adipocytes and activate cytoplasmic AMPK; and can reduce appetite or increase satiety by affecting the level of peptides secreted by the digestive tract and adipose tissue. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is a graph showing the results of an animal experiment on suppressing appetite of a plant extract prepared by the method for preparing a plant extract that provides a feeling of satiety in the present invention.

[0025] Figure 2 This is a graph showing the results of an animal experiment on suppressing appetite of a plant extract prepared by the method for preparing a plant extract that provides a feeling of satiety in the present invention. DETAILED DESCRIPTION

[0026] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0027] Example 1

[0028] As a method for preparing a plant extract that provides a sense of satiety according to an embodiment of the present invention, the preparation method comprises the following steps:

[0029] (a) mixing 1000 g of powdered lemon verbena with 1 g of cellulase and 4000 mL of water and subjecting the mixture to enzymolysis at 55° C. for 90 minutes;

[0030] (b) after enzymatic hydrolysis, ultrasonic extraction was performed at an ultrasonic frequency of 40 kHz for 40 minutes, solid-liquid separation was performed by filtration, and the filtrate was collected; the solid residue was mixed with 4000 mL of water, and ultrasonic extraction was repeated at an ultrasonic frequency of 40 kHz for 40 minutes, the filtrates were combined, and the filtrate was concentrated to 1500 mL;

[0031] (c) After the filtrate is concentrated, 1.5 column volumes of the concentrate are adsorbed on a D101 macroporous adsorption resin column, eluted for the first time with 4 column volumes of water and the eluate is discarded, and then eluted for the second time with 6 column volumes of ethanol aqueous solution with a volume fraction of 50% by volume of ethanol, the eluate is collected, concentrated and dried to obtain a lemon verbena extract, and the concentration and drying method is to evaporate and concentrate at 60° C. under 0.85 MPa to obtain a thick paste, and the thick paste is then dried at 70° C. under 0.85 MPa to a water content of less than 5%, and crushed to obtain 27.1 g of a lemon verbena extract, wherein the verbascoside content in the extract is 42.4%.

[0032] Example 2

[0033] As a method for preparing a plant extract that provides a sense of satiety according to an embodiment of the present invention, the preparation method comprises the following steps:

[0034] (1) 1000 g of powdered Gymnema sylvestre was mixed with 8 L of extraction solvent A and then soaked for 24 hours; the extraction solvent A was an ethanol aqueous solution, and the volume fraction of ethanol in the ethanol aqueous solution was 80%;

[0035] (2) stirring and refluxing the mixed solution obtained in step (1) at 60° C. for 2 hours;

[0036] (3) Solid-liquid separation: The collected reflux liquid was concentrated at 0.85 MPa and 70°C under low pressure until there was no alcohol taste; 1.4 L of concentrated liquid was obtained;

[0037] (4) After 1.L of the concentrated solution was adsorbed by 1L of D101 macroporous adsorption resin, it was eluted for the first time with 8L of water and the eluate was discarded, and then eluted for the second time with 6L of 50% ethanol aqueous solution, the eluate was collected, concentrated and dried to obtain the broad-leaved Gymnema sylvestre extract, and the concentration and drying method was evaporation at 60°C under 0.85MPa to obtain a thick paste, and the thick paste was further dried at 70°C under 0.85MPa to a water content of less than 5%, to obtain 28.0g of the broad-leaved Gymnema sylvestre extract, and the content of nicotinic acid A in the broad-leaved Gymnema sylvestre extract was 5.5%.

[0038] Example 3

[0039] As a method for preparing a plant extract that provides a sense of satiety according to an embodiment of the present invention, the preparation method comprises the following steps:

[0040] (1) mixing 1000 g of powdered roselle with 8 L of extraction solvent A and soaking the mixture for 24 hours; the extraction solvent A is an ethanol aqueous solution, wherein the volume fraction of ethanol in the ethanol aqueous solution is 80%;

[0041] (2) stirring and refluxing the mixed solution obtained in step (1) at 60° C. for 2 hours;

[0042] (3) Solid-liquid separation: The collected reflux liquid was concentrated at 0.85 MPa and 70°C under low pressure until there was no alcohol taste; 1.4 L of concentrated liquid was obtained;

[0043] (4) After 1 L of the concentrated solution was adsorbed by 1 L of D101 macroporous adsorption resin, it was eluted for the first time with 8 L of water and the eluate was discarded, and then eluted for the second time with 6 L of ethanol aqueous solution with a volume fraction of 50%, the eluate was collected, concentrated and dried to obtain the Roselle extract, and the concentration and drying method was evaporation at 60°C under 0.85 MPa to obtain a thick paste, and the thick paste was further dried at 70°C under 0.85 MPa to a water content of less than 5%, to obtain 33.2 g of Roselle extract, and the hydroxycitric acid content in the Roselle extract was 41.5%.

[0044] Experimental methods

[0045] 1. Animal Weight Loss Experiment

[0046] (1) Experimental subjects: 50 healthy mice of both sexes were selected for this experiment. All mice were fed with buckwheat feed for one week and randomly divided into 5 groups: blank control group (A), lemon verbena extract group (B), Gymnema sylvestre extract group (C), Hibiscus sabdariffa extract group (D), and mixed extract group (E). There was no statistical difference in the average body weight among the groups, and each group had half males and half females. ① Blank control group: fed with ordinary buckwheat feed; ② Group B: fed with wheat feed containing lemon verbena extract; ③ Group C: fed with wheat feed containing Gymnema sylvestre extract; ④ Group D: fed with wheat feed containing Hibiscus sabdariffa extract; Group E: fed with wheat feed containing the three mixed extracts. Feeding was done at regular times every day to ensure that the mice had sufficient feed and drinking water. The clinical symptoms of the animals were observed every day, and the feeding continued for 14 days. During the experiment, mice in each group were allowed to eat and drink freely, natural lighting was provided day and night, the room was well ventilated, and the ammonia concentration was <20ppm. The relative humidity is 40% ~ 70%, and the room temperature is maintained at 18 ~ 22℃.

[0047] (2) Weighing At the beginning of the experiment, weigh each mouse and record the data. Mark each mouse to facilitate the next two weighings. Weigh each mouse and record the data on the 7th and 14th days of the experiment.

[0048] (3) Results: As can be seen from the data in the table below, the weight of mice in group E was significantly lower than that of mice in groups A, B, C, and D. Among them, the difference in weight and total weight gain between mice in groups BCD and A on day 14 was significantly lower (**P<0.01), while the difference in weight and total weight gain between mice in groups E and BCD was even greater. Therefore, it can be concluded that the three mixed extracts can effectively reduce the weight of mice.

[0049] The results of the weight loss animal experiment are shown in Table 1.

[0050] Table 1. Weight of mice after feeding

[0051]

[0052] Note: * compared with group E, p < 0.05; * compared with blank control group, p < 0.01

[0053] The mixed extract is a mixture of Example 1, Example 2, and Example 3 in a weight ratio of 1:1:1.

[0054] 2. Animal Experiments on Appetite Suppression

[0055] (1) Experimental subjects: 56 healthy mice of both sexes were selected for this experiment. All mice were fed with buckwheat feed for one week and randomly divided into 5 groups: blank control group (A), lemon verbena extract group (B), Gymnema sylvestre extract group (C), Hibiscus sabdariffa extract group (D), and mixed extract group (E). There was no statistical difference in the average body weight among the groups, and each group had half males and half females. ① Blank control group: fed with ordinary buckwheat feed; ② Group B: fed with wheat feed containing lemon verbena extract; ③ Group C: fed with wheat feed containing Gymnema sylvestre extract; ④ Group D: fed with wheat feed containing Hibiscus sabdariffa extract; Group E: fed with wheat feed containing the three mixed extracts. The mice were fed at regular times every day to ensure that the mice had sufficient feed and drinking water. The clinical symptoms of the animals were observed every day, and the feeding continued for 60 days. During the experiment, the mice in each group were allowed to eat and drink freely, natural day and night lighting, good indoor ventilation, and ammonia concentration <20ppm. The relative humidity is 40% ~ 70%, and the room temperature is maintained at 18 ~ 22℃.

[0056] (2) Weigh the amount of food and the remaining residue. Weigh the amount of food fed to the mice and the remaining residue every day, calculate the amount of food consumed by each group of mice, evaluate the appetite suppression of each group of mice, and record the data.

[0057] (3) Results: From the data in the table below, it can be seen that the appetite suppression rate of mice in group E was significantly higher than that of mice in groups A, B, C, and D. Among them, the appetite suppression rate of mice in groups BCD was also significantly different from that of mice in group A, and the difference was statistically significant (**P<0.01), while the appetite suppression rate of mice in group E was more obvious than that of mice in groups B, C, and D. Therefore, it can be concluded that the three mixed extracts can effectively enhance the satiety of mice and suppress appetite.

[0058] The results of the animal experiments on appetite suppression are shown in Table 2 and Table 3. Figure 1 , Figure 2 shown.

[0059] Table 2 Results of animal experiments to suppress appetite

[0060]

[0061]

[0062] Table 3 Results of animal experiments to suppress appetite

[0063]

[0064] From Table 1 to Table 3, Figure 1 and Figure 2 It can be seen that the plant extract prepared by the method for preparing a plant extract having a sense of satiety provided by the present invention can help reduce appetite intake by affecting the level of appetite-regulating peptides secreted by adipose tissue or the digestive tract in the body, and can promote the concept of healthy weight loss. The biologically active ingredients can significantly reduce total cholesterol and LDL cholesterol levels, while increasing HDL cholesterol levels, reducing food intake, lowering blood sugar levels, and reducing the expression of leptin hormone, thereby reversing the overexpression of leptin and possibly eliminating resistance to leptin; can reduce triglyceride accumulation in 3T3-L1 adipocytes and activate cytoplasmic AMPK; can reduce appetite or increase satiety by affecting the level of peptides secreted by the digestive tract and adipose tissue.

[0065] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A method for preparing a plant extract that provides a feeling of satiety, characterized in that: The preparation method comprises the following steps: (1) mixing powdered lemon verbena, gymnema sylvestre or roselle with extraction solvent A and soaking for 18 to 30 hours; (2) extracting the mixed solution obtained after soaking in step (1) by refluxing at 40 to 80° C. for 1.5 to 3 hours; (3) solid-liquid separation and collection of reflux liquid, low pressure concentration at 0.8-0.9 MPa and 60-75°C; (4) After the concentrate is adsorbed by D101 macroporous adsorption resin, it is eluted with water for the first time and the eluate is discarded, and it is eluted for the second time with an ethanol aqueous solution with an ethanol volume fraction of 40% to 60%, and the eluate is collected, concentrated and dried to obtain the Gymnema sylvestre extract or the Roselle extract.

2. The method for preparing the plant extract providing satiety according to claim 1, characterized in that: In step (1), the extraction solvent A is an ethanol aqueous solution, and the volume fraction of ethanol in the ethanol aqueous solution is 70% to 98%.

3. The method for preparing the plant extract providing satiety according to claim 1, characterized in that: In step (2), the concentration method is evaporation concentration at 60-75° C. under 0.8-0.9 MPa, the solid content in the concentrate is 15%-30%, and the ethanol is concentrated and collected for recycling.

4. The method for preparing the plant extract providing satiety according to claim 1, characterized in that: In step (4), the ratio of the concentrated solution to the D101 macroporous adsorption resin is 1.2 to 1.8 column volumes of the concentrated solution per column of the D101 macroporous adsorption resin column, the amount of the first elution with water is 6 to 8 column volumes, and the amount of the second elution with an ethanol aqueous solution having an ethanol volume fraction of 40% to 60% is 4 to 8 column volumes.

5. The method for preparing the plant extract providing satiety according to claim 1, characterized in that: In step (4), the concentration and drying method is to evaporate and concentrate to a thick paste at 0.8-0.9 MPa and 55-65° C., and then the thick paste is dried at 0.8-0.9 MPa and 68-75° C. to a water content of less than 5%.

6. A method for preparing a plant extract that provides a feeling of satiety, characterized in that: The preparation method comprises the following steps: (a) mixing powdered lemon verbena with cellulase and water and performing enzymolysis at 50-60° C.; (b) after enzymatic hydrolysis, ultrasonic extraction for 35 to 60 minutes, solid-liquid separation, and collection of the filtrate; (c) After the filtrate is concentrated, 1.2 to 1.8 column volumes of the concentrate are adsorbed on a D101 macroporous adsorption resin column, eluted with water for the first time and the eluate is discarded, eluted for the second time with an ethanol aqueous solution having an ethanol volume fraction of 40% to 60%, the eluate is collected, concentrated and dried to obtain a lemon verbena extract.

7. The method for preparing the plant extract providing satiety according to claim 6, characterized in that: In step (a), the dosage of cellulase is 0.2-0.3 g / L water, the solid-liquid ratio is 250-300 g / L water, and the enzymolysis time is 70-120 minutes.

8. The method for preparing the plant extract providing satiety according to claim 6, characterized in that: In step (b), the frequency of ultrasonic extraction is 35 to 45 kHz. After the solid-liquid separation in step (b), the solid residue is repeatedly subjected to ultrasonic extraction, and the filtrate is combined.

9. The method for preparing the plant extract providing satiety according to claim 6, characterized in that: In step (c), the amount of water used for the first elution is 3 to 5 column volumes, and the amount of ethanol aqueous solution with an ethanol volume fraction of 40% to 60% is 4 to 8 column volumes.

10. The method for preparing the plant extract providing satiety according to claim 6, characterized in that: In step (c), the concentration and drying method is to evaporate and concentrate the mixture at 55-65° C. under 0.8-0.9 MPa to form a thick paste, and then dry the thick paste at 68-75° C. under 0.8-0.9 MPa to a water content of less than 5%.

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